Grilled Corn And Fish Tacos Recipe

Name: Grilled Corn And Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1 tablespoon Sriracha chili sauce; 3 tablespoons vegetable oil; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon fine sea salt; 1/4 teaspoon cayenne; 1/4 teaspoon freshly ground pepper; 1 pound skinned Pacific rockfish fillets; 8 corn tortillas (6 in. wide); 2 ears corn, husks and silks removed; 1/2 avocado, sliced; 1 cup finely shredded red cabbage; 1/2 cup cilantro leaves

Servings: persons

1/2 cup mayonnaise
1 tablespoon Sriracha chili sauce
3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground pepper
1 pound skinned Pacific rockfish fillets
8 corn tortillas (6 in. wide)
2 ears corn, husks and silks removed
1/2 avocado, sliced
1 cup finely shredded red cabbage
1/2 cup cilantro leaves

1
Heat a grill to high (450u00b0 to 550u00b0). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.
2
Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translu-cent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.
3
Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.
4
Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $30)

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1 tablespoon Sriracha chili sauce, 3 tablespoons vegetable oil, 2 garlic cloves, minced, and more.

Yes, Grilled Corn And Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Corn And Fish Tacos

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